1 single bone cut prime rib, 2 1/2 - 3 pounds, preferably with nice fat cap of at least 1/4" thick
1/4 cup chopped white onion
4 plump garlic cloves, roughly chopped
2 Tablespoons olive oil
1 Tablespoon chopped rosemary
1 Tablespoon chopped Italian parsley
1 Tablespoon coarse-ground black pepper
1/2 teaspoon red pepper flakes
1 Tablespoon coarse kosher salt, plus additional
1. The night before: In a processor or blender, pulse to a rough paste the onion, garlic, oil, rosemary, parsley, pepper and red pepper flakes. Rub the roast well with the kosher salt on all sides. Rub the roast with the herb paste and wrap well in plastic. Refrigerate overnight.
2. Unwrap the roast and wipe off the rub with a paper towel -- does not need to be perfect. Bring roast to cool room temperature.
3. Preheat oven to 450°, middle rack. Place the meat, bone side down, in a lightly oiled shallow roasting pan, just large enough to comfortably hold the meat. Sprinkle the fat cap with salt and some grindings of black pepper. Roast for 20 minutes. Reduce heat to 325. Continue to cook until meat reaches an internal temperature of 130 (med-rare), approximately 20-30 mins. (start checking after 15 mins. Let meat rest 15 minutes before carving. Serve with natural juices or a simple horseradish sauce.